Spoon the bean stew into the centre of every plate and top with the salmon. Spoon some pesto on high of the fish, garnish with chopped basil and edible flowers and costume with a drizzle of olive oil. Now add the hen and coat properly with the paste and cook for about one minute. Serve the rice, curry and naans with the sliced chillies, microgreens and crispy onions scattered over the dish. Next, pour in the Food & Cooking coconut milk and hen stock and convey to the boil, then add the spice powder. She’s also been sharing her prime…